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This traditional stuffing goes with chicken, game and pork. Despite the dictates of tradition, never stuff your bird – it will slow down the cooking resulting in over-done breast meat. Cook the balls in a separate dish – which has the added advantage that the stuffing gets nice and crispy, and that vegetarians can eat it too.
Good additions to this basis recipe: dried chopped prunes or apricots, walnuts, hazelnuts or pine nuts.

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Key facts

Ingredients

6 thick slices dry bread

1 onion, peeled & roughly chopped

12-15 sage leaves

25g butter, chilled & diced

1 egg

Salt & pepper

Method

Tear up the bread slices and put them in a food processor together with chopped onion, sage leaves, diced butter and pulse a few times (don’t over-process the stuffing mixture or the onion will taste bitter and the texture will be lost to a purée) then add seasoning and egg for a final pulse.

Take small handfuls and fashion lightly into balls the size of large walnuts.